Baked pasta with lentils
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For 12-16 people
600 g of whole wheat pasta (penne or macaroni)
200 g of dried lentils (such as those of Colfiorito or Carly)
1400 ml of tomato puree
4 Tablespoons extra virgin olive oil
2 or 3 shallots
2 tablespoons chopped chives
4 + 4 tablespoons bread crumbs
For the sauce
2 liters of non-flavored soy milk
11 tablespoons flour
8 Tablespoons extra virgin olive oil
1 tablespoon of vegetable stock powder
1/2 teaspoon nutmeg
salt and pepper
A suitable preparation for an important occasion, especially with these doses, particularly for a new year's Eve or for Christmas dinner, but for other social occasions in plenty and good company!
Rinse and boil the lentils, without salt them: If you leave them to soak for some hours Cook more quickly, even if it is not essential.
Preheat the oven to 200° c.
Cook the pasta al dente in boiling salted water (will end completely in the oven).
Prepare the sauce by mincing the shallot and soffriggendolo over low heat in olive oil.
Add the boiled lentils and drained, tomato sauce and chives, then add salt and sprinkle with the chili powder: the amount depends on your tastes but be careful not to overdo it because not everyone appreciates the food too spicy, especially when cooking for guests.
Cook on a low flame leaving restrict the sauce for a few minutes, then blend everything very roughly, so leave a part of the whole lentcchie and thus a kind of dense ragout.
Drain the pasta cooked al dente and add to the lentil ragout mixing thoroughly, then turn off the flame.
Prepare the bechamel sauce (see below).
Grease two baking pans and sprinkle the bottom of each with a couple of tablespoons of bread crumbs.
Make a layer of bechamel, then pour half of the pasta sauce of lentils in each pan to form a second layer.
Cover with the remaining bechamel leveling the surface with the back of a spoon and sprinkle with two tablespoons of breadcrumbs for each pan.
Bake in hot oven for about 45-60 minutes, until lightly brown the surface.
Preparing the sauce
Pour a small portion of soy milk (about 100-200 ml) in a thick-bottomed saucepan and turn the heat to medium-low flame.
Add flour, a tablespoon at a time, melt it in milk using a whisk and, without stirring to avoid lumps, add the remaining milk, oil, vegetable stock powder, salt, pepper and nutmeg.
Keep stirring until you get the desired consistency.
Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan Ricetta pubblicata nel libro "Cucina Etica Facile" di Emanuela Barbero, edizioni Sonda, 2007
Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan
Ricetta pubblicata nel libro "Cucina Etica Facile" di Emanuela Barbero, edizioni Sonda, 2007